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Vegan Chickpea and Spinach Curry
40 Min.Für 4Nutri-Score A€
A
40 Min.
40 Min.Vegan Chickpea and Spinach Curry
was Sie brauchen
Zutaten
chickpeas (cooked, drained and rinsed)Vorräte480 g
spinach (washed)Obst & Gemüse200 g
onion (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke
ginger (grated)Obst & Gemüse20 g- tomato passata (or crushed tomatoes)Vorräte400 g
- coconut milk (full fat)Vorräte400 ml
curry powder (heaped teaspoons)Gewürze2 Stücke
ground cumin (teaspoon)Gewürze1 Stück- ground coriander (teaspoon)Gewürze1 Stück
- turmeric (teaspoon)Gewürze1 Stück
- vegetable oilVorräte15 ml
salt (to taste)Gewürze5 g
pro Portion
Nährwerte
386kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Kochfeld
wooden spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Soften the aromatics
- Heat the oil in a pan over medium heat.
- Add the onion and cook until soft and golden.
- Stir in the garlic and ginger and cook until fragrant.
- Schritt 2
Toast the spices
- Add the curry powder, cumin, coriander and turmeric.
- Stir constantly for a minute to release the aromas.
- Schritt 3
Build the sauce
- Pour in the tomato passata and season with salt.
- Simmer gently until slightly thickened.
- Schritt 4
Add chickpeas and coconut milk
- Stir in the chickpeas and coconut milk.
- Simmer gently, stirring occasionally, until rich and creamy.
- Schritt 5
Wilt the spinach
- Add the spinach in handfuls and stir until wilted.
- Taste and adjust the salt.
- Schritt 6
Serve
- Spoon the curry into bowls and serve hot.